Description
AMPTO Electric Pizza Oven Amalfi 46“ x 44“ x 7“ (Chamber) 208/240/60/3 – 3 Deck with tray guide base – AMALFI D3
Moretti Forni Pizza Oven, deck-type, electric, (3) 46″W x 44″D x 7″H decks, (36) 12″ or (15) 18″ pizza capacity, (20) customizable programs (per deck), 840°F max operating temperature, timer, (3) stainless steel bottom-hinged doors, halogen lighting, refractory brick baking chamber (entire camera), stainless steel construction, 41.1kW, CE, ETL, ETL-Sanitation, Made in Italy
Manual
- Specs Sheets
- Parts Diagram
- User Manual
- Brochure
- Moretti Brochure 2021
What our Experts Think
- Professional-grade deck pizza oven
The AMPTO Amalfi D3 is a three-deck electric pizza oven with 46″ × 44″ × 7″ chambers per deck, engineered for high-volume pizzerias and commercial kitchens that need consistent, repeatable results. - Exceptional capacity & throughput
Each of the three independent decks can bake multiple pizzas at once (up to 36 × 12″ or 15 × 18″ total), helping kitchens maintain steady output during peak service. - Precise temperature control for quality baking
Advanced electronic controls with independent floor and ceiling heat let operators fine-tune bake profiles for different doughs and toppings—critical for professional pizza consistency. - High-temperature performance
Reaches up to 840 °F (450 °C) with refractory brick baking chambers and spiral heating elements for even heat distribution and excellent crust development. - Durable, commercial-ready construction
Stainless steel exterior, bottom-hinged doors with tempered glass, and halogen interior lighting ensure visibility, durability, and easy monitoring during baking. - Programmed flexibility & efficiency
20 customizable programs per deck allow operators to save and repeat optimal settings—useful for busy kitchens with diverse menu needs.
Q&A
Q: What is the AMPTO Amalfi D3 Electric Pizza Oven?
A: The AMPTO Amalfi D3 is a commercial 3-deck electric pizza oven designed for high-volume baking with consistent heat distribution and professional results.
Q: What are the chamber dimensions?
A: Each baking chamber measures 46″ x 44″ x 7″, allowing large pizzas and bakery products to be cooked efficiently.
Q: How many decks does it have?
A: It features 3 independent baking decks, enabling simultaneous cooking for higher productivity.
Q: What power supply does it require?
A: It operates on 208/240V, 60Hz, 3-phase power for stable commercial performance.
Q: What type of businesses is it designed for?
A: Ideal for pizzerias, bakeries, restaurants, and food service operations requiring high-capacity baking equipment.
Q: Does it include a base?
A: Yes, it comes with a tray guide base for organized loading and efficient workflow management.
Q: How does it improve baking performance?
A: It delivers even heat distribution across all decks, ensuring consistent cooking results and reduced baking times.
Maintenance Tips
- Clean decks after every shift: Remove flour, cheese, and residue to prevent burning buildup and maintain consistent bake quality.
- Brush pizza stones regularly: Use a dry oven brush to clean deck surfaces—avoid water on hot stones to prevent cracking.
- Wipe stainless steel exterior daily: Use non-abrasive cleaners to maintain hygiene and professional appearance.
- Inspect heating elements: Check upper and lower elements for even heat distribution and replace if hotspots appear.
- Calibrate temperature controls: Ensure each deck maintains accurate baking temperature for consistent results across all chambers.
- Clean tray guide base: Remove debris from sliding tray rails to ensure smooth loading and unloading.
- Check door seals & insulation: Maintain heat retention efficiency and reduce energy loss during continuous operation.
- Avoid liquid spills on decks: Prevent steam shock damage to refractory stones and electrical components.
- Ventilation maintenance: Keep air vents clear to prevent overheating in high-volume bakery/pizzeria environments.
- Schedule preventive servicing: Regular inspection of thermostats, elements, and wiring ensures long-term reliability and performance.
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